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This is a slow-cooked Middle eastern meat dish with beans and green vegetables and a bit of lime. You can use either lamb or beef for this. This is best made in a camp oven or casserole dish you can cook with on both the stovetop and the oven.
750g boneless stewing lamb or beef skirt
1 onion finely chopped
4 tablespoons cooking oil
1 teaspoon Herbie's Spices Persian Spice Mix
1 1/2 cups (375ml) water
3 Herbie's Spices whole black limes, pierced
1 small tin (300g) red kidney beans
salt and pepper
1 large potato, diced
1 bunch shallots, chopped
4-6 leaves silverbeet or spinach, spines removed, finely chopped
1/2 cup parsley, chopped
1/4 cup coriander leaves, finely chopped
1 tablespoon Herbie's Spices Fenugreek Leaves
20 min › Cook:
2 hours › Ready in:
2 hours 20 min
Preheat oven to 120 degrees C. Trim meat and cut into 2cm cubes.
Fry onion in 2 tablespoons oil until golden. Add Persian Spice Mix and fry for 2 more minutes. Increase heat, add meat cubes and stir over high heat until meat is sealed. Reduce heat.
Add water, black limes, beans, salt and pepper to taste. Cover and remove to oven for 1 to 1 1/2 hours until meat is tender.
Fry potatoes over high heat in the remaining oil until lightly browned. Add to meat, leaving oil in the pan.
Return meat to stove top, cover and simmer for 10 minutes.
Add prepared vegetables (shallots, silverbeet, parsley, coriander) to frying pan and fry until wilted. Add to sauce, with the fenugreek leaves, cover and simmer a further 5 minutes.
Adjust seasoning and serve with white rice. Additional Tips
At first tasting, this brings unexpected flavours that give your taste buds a fabulous ride! You'll be back for more.
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